Hummus is a classic for a reason. This is a go-to hummus recipe. It's a great spread for sandwiches, wraps, and crackers and a phenomenal dip for veggies. It can be used as a base for pasta sauces and salad dressings, and it can be dolloped onto nourish bowls. Is there anything it can't do?
The Classic Lemon & Garlic Hummus
Ingredients
- 1½ cups (278 g) cooked chickpeas
- 1 lemon, juiced
- 2 Tbsp (30 mL) tahini
- 1 Tbsp (15 mL) olive oil
- 2 cloves garlic**
- ½ tsp salt
- ¼ cup (60 mL) cold water
Optional garnish
- fresh basil
- ground cumin
- pomegranate seeds
Directions
- Add all of the ingredients, except for the water, to a food processor and blend on high, stopping occasionally to scrape the sides. Continue until a smooth consistency is achieved.
- While the mixture is blending, in a thin and steady stream, add the cold water to the food processor. The colder the water is, the better.
- Taste test the hummus. If you’d like the consistency to be creamier, add more olive oil and/or tahini. If you’d like more zest, add more lemon juice.
- Plate, garnish, and serve!
And as for pairings, check out the following!
1) Honey Nut Crunch
2) Tomato & Herbs Flax Crackers
3) Brown Rice Snacks
4) Honey Roasted Cashews
